This keto tuna casserole has zucchini noodles and green chiles for a delicious paleo, low-carb, high protein meal. Make this easy spiralizer recipe; it’s just like mom’s tuna noodle casserole, but MUCH healthier!
- 5–6 cups spiralized noodles or 3-4 large zucchini (see notes for prep)
- 12–15 ounces canned tuna or 2 1/2-3 cans, drained
- 1/2 cup real mayo (add 1/4 cup more for extra creaminess)
- 4 ounces diced green chiles
- 2 Tablespoons chopped chives + extra for topping
- 1 Tablespoon organic regular or spicy mustard
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 Tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery or green peas
- 1/2 teaspoon chili powder or red pepper flakes
- 2 Tablespoons coconut flour or tapioca starch (see notes)
- 1/2 cup almond milk or coconut milk
- Garnish – herbs (fresh parsley or cilantro) and optional fresh lemon slices
- Preheat oven to 350 F. Spray a 9×13 casserole dish with nonstick cooking spray. Set aside.
- Ribbon cut or spiralize the zucchini into noodles. Press/squeeze out as much excess water as possible (see notes). Set aside.
- In a large bowl, mix together the drained tuna, mayo, green chiles, chives, mustard, seasoning salt, garlic powder and black pepper. Set aside.
- Heat a large skillet on medium heat. Add the onion, celery and chili powder. Sauté 5 minutes or until onions begin to brown.
- Whisk coconut flour and milk into the celery and onion mixture until smooth or very few flour clumps remain.
- Add zucchini noodles to the skillet and toss together. Cover and cook for 1-2 minutes on medium heat until zucchini is softened but not thoroughly cooked.
- Remove skillet from the heat and pour contents into the tuna/green chiles mixture combining well.
- Pour mixture into the prepared casserole dish and bake for 15-20 minutes or until edges are browned. Optional- broil casserole 1-2 minutes for crispier edges.
- Garnish with fresh herbs and top with optional lemon slices.
Zucchini Noodles – Press out ALL water from tuna and zucchini before mixing together or the casserole will have too much liquid. Reader Tip from Missy- Place the zucchini noodles on a baking sheet and bake at 250F for 20-30min (depending on the thickness) to “dry” out the noodles.
Storage Tip – This casserole can be frozen for up to 3 months. It will have extra water once thawed due to the zucchini. Simply mix in more flour.
Substitute – Arrowroot starch can be substituted for the coconut flour or tapioca starch.
- Prep Time: 20 min
- Cook Time: 15 -20 min
- Category: dinner
- Method: baking
- Cuisine: American
- Serving Size: 1
- Calories: 209
- Sugar: 3.3g
- Sodium: 507mg
- Fat: 16.1g
- Saturated Fat: 0.2g
- Carbohydrates: 6.6g
- Fiber: 2.4g
- Protein: 10.3g
- Cholesterol: 22.6mg
Keywords: zucchini casserole, keto tuna casserole, paleo, whole 30, healthy, dairy free